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Saturday, July 30, 2011

Chicken with Apples and Leeks

I found this recipe out of a Real Simple magazine from a few years ago and luckily I just found it online. But for the click-lazy, I shall write it out in my condensed style:

Roasted Chicken, Apples and Leeks

4 chicken leg quarters, skin on, cut into thighs and drummies
4 apples, quartered and cored
2 big leeks or 3 smaller ones, dark green stuff cut off, cleaned, quartered lengthwise
6 short sprigs rosemary
olive oil
salt and pepper to taste.

Set oven to 400. Toss everything in a big bowl (I have a huge typperware style bowl with a lid that I utilize for this recipe, it works so well) to coat it all with the olive oil.
Dump it onto a greased cookie sheet with a high lip. Arrange chicken skin side up.
Roast 40 - 45 minutes

Normally I like removing the skin from chicken because it saves 200 calories per leg quarter. But this recipe is worth the calories. Everything is infused with flavor, tender and succulent. Enjoy this with some vino verde, crusty bread and a light salad afterwards.

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